The food blogging adventures of a Canadian twenty-one year old who frequently whips up awful puns.

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antonio bachour

When I first wrote a recipe tutorial for French macarons in 2012, I couldn’t have imagined that, even to this day, it would be the most popular post on IronWhisk. Back then, the macaron craze was just gaining steam. Today, the almond-meringue cookies, which sandwich a ganache or jam filling, are ubiquitous.

The macaron’s popularity means a plethora of surprisingly different recipes are available to play with. What, then, is the best way to make this famous cookie? Over the past few weeks, I have made it my mission to find out. After getting my hands on the formerly secret recipes of the world’s top pastry chefs, and baking dozens of batches and hundreds of macarons, my side-by-side tests and surveys provide the much-needed answers.